膜透析用于葡萄酒的部分脱酒. 白葡萄酒和红葡萄酒的比较
José I Calvo1,2, David Rodríguez3, Encarnación Fernández-Fernández3
1Institute of Sustainable Processes (ISP), Valladolid, Spain.
Journal of the science of food and agriculture
|November 5, 2025
概括
使用膜透析进行部分脱酒,有效地减少葡萄酒中的酒精,同时保持香味. 然而,红葡萄酒虽然更有效地减少,但消费者对后处理的偏好较小.
科学领域:
- 食品科学 食品科学 食品科学
- 化学工程是化学工程的重要组成部分.
- 葡萄酒学 葡萄酒学
背景情况:
- 膜透析提供了一种部分葡萄酒脱酒的方法,保留了关键的芳香化合物.
- 这项研究研究了膜透析对同一年份的白葡萄酒和红葡萄酒的影响.
- 进行了化学和感官分析,以评估处理酒精的过程.
研究的目的:
- 为了比较膜透析在白葡萄酒和红葡萄酒中部分脱酒的疗效.
- 评估这种技术对葡萄酒的化学成分和感觉特征的影响.
- 通过气相色谱分析来确定香味化合物是否被显著减少.
主要方法:
- 使用膜透析对白葡萄酒和红葡萄酒进行部分脱酒.
- 在处理前和处理后对葡萄酒特性进行化学分析.
- 对经过处理的葡萄酒进行感官评估.
- 气相色谱用于量化芳香化合物的度.
主要成果:
- 膜透析成功降低了酒精含量:白葡萄酒的酒精含量为11.0g/kg,红葡萄酒的酒精含量为13.4g/kg.
- 经过处理的葡萄酒保持了可接受的化学和感官特征.
- 在透析后观察到某些芳香化合物的度下降.
结论:
- 膜透析是红葡萄酒更有效的处理酒精的技术.
- 尽管有更高的疗效,但消费者认为透析红葡萄酒与白葡萄酒相比,接受度较低.
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